Pandan Dadar Gulung: The Recipe

Tulip Chocolate


Inspired by Indonesia's traditional snack, Pandan Dadar Gulung offers a sweet and exotic flavor on the palate. With a combination of Tulip White Chocolate Compound chantilly, this recipe can be enjoyed for various occasions.

Here are the ingredients and steps you need to make this creation:

Pandan Sponge

  • 6 egg yolks
  • 39g sugar
  • 75g oil
  • 75g water
  • 10g pandan juice
  • 2 drops light green food coloring
  • 9 egg whites
  • 4 drops white vinegar
  • 90g sugar
  • 150g low-protein flour
  • 4g pandan powder


  • Whisk egg yolks, sugar, oil, water, pandan juice, and light green coloring by hand in a large bowl.
  • Make meringue with egg whites, white vinegar, and sugar.
  • Fold meringue into egg yolk mixture.
  • Gently fold in low-protein flour and pandan powder.
  • Spread thinly in a baking pan and bake at 170°C for 12-15 minutes
  • Lastly, fold in the low-protein flour with pandan powder.
  • Spread it thinly in a baking pan and bake at a temperature of 170 degrees Celsius for 12-15 minutes.

Palm Sugar Milk pastry cream

  • 50g Milk
  • 100g Coconut Milk
  • 35g Palm Sugar
  • 2g Vanilla Extract
  • 13g Cornstarch
  • 10g Custard Powder
  • 40g Egg Yolks
  • 40g Tulip Milk Chocolate Compound
  • 60g Grated Coconut


  • Mix egg yolks, a small amount of milk, vanilla, and all dry ingredients in a bowl.
  • Heat the remaining milk until shiny. Pour it into the egg yolk mixture while stirring constantly to prevent clumping.
  • Pour the mixture back into the pan and heat it on the stove while stirring continuously until it thickens and foams.
  • Pour the hot mixture into Tulip Milk Chocolate Compound and blend with a hand blender until smooth.
  • Finally, fold in the grated coconut into the batter.

Green Chocolate Coating

  • 100g Tulip White Chocolate Compound
  • 33g Sunflower Oil
  • Light Green Food Coloring


  • Melt the Tulip White Chocolate Compound.
  • Mix it with the oil and light green food coloring. Blend with a hand blender until everything is evenly mixed


  • Prepare silicone molds. Pipe a small amount of pastry cream and add a layer of pandan sponge on top.
  • Add another layer of pastry cream and pandan sponge.
  • Lastly, add the seared coconut milk chocolate base as the top layer.
  • Freeze the cake in a blast freezer.
  • Heat the chocolate coating until it reaches 35 degrees Celsius.
  • Remove the cake from the molds and dip it into the chocolate coating.
  • Decorate with grated coconut and chocolate decorations.

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